This is one of the quickest pasta dishes to make. Three key ingredients: already-made pesto, perhaps leftover in the fridge; frozen peas, who doesn’t have those; and goat’s cheese, we certainly have a packet pushed to the back of the shelf. For lunch this time we used a pot of our home-made pesto made last October, and taken out of the freezer last night. For the recipe click here Serves 4
250g fresh or frozen peas, defrosted
Sea salt and freshly-ground black pepper
Freshly grated parmesan, to serve
100g goat’s cheese
A handful of pine nuts
4-5 tbsp pesto
First put your preferred pasta on to boil.
Second, dry toast your pine nuts in a frying pan. Do not leave the pan untended, or they will burn. Set aside to cool. Meanwhile, assemble the other ingredients. If using frozen peas, defrost in the microwave. Grate the parmesan.
Once the pasta is cooked, drain and tip back into the pan. Add the peas, goat’s cheese and 2-3 dollops of pesto, stir through the pasta. Add the rest of the pesto, making sure all the pasta is coated. Finally stir though the parmesan. Transfer to warmed plates, and eat immediately. If you have fresh basil, sprinkle with freshly-torn leaves.
‘The Easy Kitchen Pasta Sauces’ [pub. Ryland Peters & Small]